Christmas Party Buffet (Prime Rib, Macaroni & Cheese Martini, Chicken w/Tapenade). Arkansas Museum of Fine Arts Catering. 12.15.2023.
NOTE TO SELF: All of it was good, especially for party food, but the highlights were the prime rib and the tapenade. The macaroni was surprisingly good when loaded up with the tomatoes, bacon, and chicken. Well, I guess that shouldn't have been a surprise.
A variation on a classic! This tapenade pairs the depth and sweetness of dates with the briny brightness of kalamata olives. Capers and vegetarian oyster sauce bring further depth, complexity, and a touch of umami flavor. The dish remains predominantly savory, with the olive taste foremost, but sweetness registers as the bite develops. A must-try for a summer picnic or charcuterie spread!
Recipe under the cut!
Patreon | Tip jar
Serves 6-8.
Ingredients:
1 cup kalamata olives, pitted
6-8 capers
1/2 tsp vegetarian oyster sauce (optional)
4 cloves garlic, grated
8 dried dates (Medjool, deglet noir or halawi), pitted and diced
4 twigs thyme, leaves separated
8 leaves mint
2 Tbsp lemon juice
2-4 Tbsp good olive oil
Instructions:
1. Pit and dice dates, then place them in a small pot and add water to cover. Simmer until dates soften, 5-10 minutes. Separate the leaves from four stalks of thyme and save the stalks for another purpose (such as boiling in a stock or sauce).
2. Combine all ingredients in a mortar and pestle and mash to a coarse paste; or add all ingredients to a food processor and process, occasionally scraping the sides with a rubber spatula, until your desired texture is achieved. Garnish with additional mint leaves and a drizzle of olive oil.
he is literally haunting me why does he keep popping into my head why is my brain asking if snails had legs and arms. I'm gonna make him available as a sticker on my Redbubble if anyone's interested.
Kalamata Olive Pesto with Hemp Seeds and Black Garlic Recipe Super addicting, unique, and can be used in a variety of dishes! This kalamata olive pesto can be used with pasta or as a tapenade for appetizers. 🫒🌿🧄
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Your Sunday Roast doesn't necessarily needs to be meat, especially in the Summer. This Olive and Lemon Baked Ling, with its generous citrus-scented coat of black olive tapenade (both brought back from our holiday in Menton!) makes a more-ish lunch! Happy Sunday!
Ingredients (serves 2):
1 large Green Onion
1 1/2 heaped tablespoon black or Green Olive Tapenade
1/2 (Menton) lemon
1 tablespoon olive oil
680 grams/1.5 pound fresh ling, cut into thick fillets
1/2 teaspoon freshly cracked black pepper
Preheat oven to 200°C/395°F.
Spoon Tapenade in a small bowl. Grate in the zest of the lemon halve, and thoroughly squeeze in its juice. Stir in olive oil; set aside.
Thinly chop Green Onion.
Scatter chopped white part of the Green Onion at the bottom of a large baking tin.
Sit ling fillets onto the Green Onion. Season each fillet on both sides with black pepper.
Then, generously coat ling fillets with Tapenade and lemon mixture.
Place in the middle of the hot oven, and bake, at 200°C/395°F, 25 to 30 minutes.
Serve Olive and Lemon Baked Ling hot, sprinkled with reserved chopped green part of the Green Onion, and a side of Creamed Spinach.